They sound like the nutritional equivvalent of a Granola Bar.
( but lots better )

How would one store them ? freezer ? airtight container ?




On Thu, 15 Jul 2010 04:27:05 GMT, Wayne Boatwright
> wrote:

>I baked a batch of these tonight to take to work tomorrow. I've been
>using this recipe for years, but can't remember where I found it
>originally. On the whole, except for the addition of fruit or jam, I
>think it's a fairly authentic recipe. In any event, they're really
>tasty. In tonight's batch, I made the thumbprint version and used
>thick raspberry jam.
>
>Fruited Anzac Biscuits
>
>Makes 36 servings.
>
>1 cup shredded coconut meat
>1 cup rolled oats
>1 cup granulated sugar
>1 cup all-purpose flour
>I pinch salt
>1 teaspoon baking soda
>1/2 cup unsalted butter OR margarine, melted
>2 tablespoons golden syrup OR molasses OR honey
>2 tablespoons water
>3/4 cup raisins, seedless, OR other dried fruit
>
>Preheat oven to 350°F. (325°F. for convection oven) Lightly grease a
>baking sheet or use parchment paper.
>
>Mix the coconut, oats, flour, sugar, baking soda, salt, and dried
>fruit in a large mixing bowl.
>
>Melt the butter in a medium size saucepan. Add the syrup and water
>and combine thoroughly.
>
>Pour the butter mixture into the flour mixture. Stir with a spoon
>until well mixed.
>
>Drop the dough onto the baking sheet with a teaspoon. Bake for 12 to
>15 minutes or until the biscuits turn tan.
>
>Allow biscuits to cool on baking sheet for 5 minutes, Remove the
>biscuits from the cookie sheet with a spatula. Place on a cooling
>rack for 10 minutes. Store in tightly closed container.
>
>Note: I find it easier to form the biscuits by squeezing together a
>bit of dough and shaping it into a ball. Place ball of dough on
>baking sheet and flatten slightly.
>
>VARIATION; Omit fruit. Form biscuits as above, then make thumbprint
>in center and fill with 1/2 teaspoon of jam.